April 20, 2014

Hokkaido Mango Chiffon Cupcakes

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Hokkaido baked goods, from milky bread loaves to cakes, seem to be so popular in Asia. Many food blogs have been baking chiffon cupcakes for years now. I might as well join them.

These cakes are very soft, have melt in your mouth quality, and most important, they are not overly sweet with just a quarter cup of sugar. Love! I can't wait to make another batch with a combination of rose water and almond flavors.

Hokkaido Mango Chiffon Cupcakes
cupcakes
3 eggs yolks
2 tablespoons sugar
3 tablespoons light olive oil
3 tablespoons whole milk
2 tablespoons mango puree
1 teaspoon mango flavor
¾ cup cake flour, sifted
3 egg whites
2 tablespoons sugar

filling
1 cup heavy cream
2 tablespoons sugar
3 tablespoons mango puree
  • Whisk egg yolks and sugar until light, fluffy, and pale in color. Beat in puree, flavoring, oil, and milk. Sift flour into egg mixture and mix with a rubber spatula until well blended. Set aside. 
  • Beat egg whites until foamy. Gradually add sugar and continue beating to soft peaks. With a hand wire whisk, fold egg whites, a third at a time, into the egg yolk mixture. Finish folding with a rubber spatula. 
  • Spoon into paper cups 90% full. Bake at 340°F for 20 to 25 minutes. Place on wire rack to cool completely.
  • Whip cream and sugar. Blend in puree. Transfer into a disposable bag with a decorating tip. Plunge the tip in the middle of cake and fill until the cream comes out. Top with mango balls if desired.

1 comments:

Winnie said...

They look great !!
I've never tasted mango cupcakes (ore cakes) so I wish I could grab one right now :)

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